It’s been a rainy first day of summer here in my part of the world, which doesn’t bother me one bit. I love rainy weather, and can only stand really hot weather if I have something nice to help me cool off. That’s where this dairy free ice cream comes in. It’s cool, naturally sweet and very, very good for you.
I like to make ice cream with rich, dairy-free coconut milk. Coconut milk contains medium chained fatty acids, or MCFAs, for short. These fatty acids are used by your body rather quickly as energy, and many studies indicate that it can help with weight loss by regulating metabolic rate via the thyroid gland. Besides that, coconut milk is just so darn delicious.
Try creating different versions of this ice cream to suit your tastes buds, as I know I have. So far I’ve made chocolate ice cream, cookies ‘n cream ice cream (recipe coming later), and homemade ice cream sandwiches. Although it’s probably time for me to lay off the ice cream for a little while, there’s no reason why you can’t enjoy it! Try this recipe – you will not be disappointed.
- 4 egg yolks
- ½-3/4 cup sweetener (I used 6 tbsp. palm sugar/xylitol + ⅛ tsp. stevia)
- 2 cups homemade coconut milk
- 1 tsp. pure vanilla extract (not imitation)
- Additional Ingredients (see below)
- In a small mixing bowl, whisk together egg yolks and sweetener. Set aside.
- Meanwhile, heat coconut milk on the stove on low heat, whisking continually.
- Once the coconut milk is slightly warm (I didn't use a thermometer), but not boiling, whisk ¼ cup of milk into the egg mixture.
- Whisk the egg mixture quickly to avoid cooking the eggs.
- Pour the egg and ¼ milk mixture into the coconut milk on the stove and cook, whisking continually for 5 minutes.
- Whisk the milk mixture until it becomes slightly frothy and thick (do not boil or it will scramble the eggs).
- Turn off heat and let cool.
- Transfer to ice cream maker, add additional ingredients (see below) and follow your maker's instructions.
What’s your favorite ice cream flavor? I’ve added banana to this mixture (in the photo at the top of this post) and it turned out very delicious, but you could probably add strawberry, cocoa powder, acai, matcha green tea powder and who knows what else? I would blend the ice cream with a little coconut milk in the blender when making additions.
If you don’t have an ice cream maker, don’t fret! I simply poured the cooled custard into ice cube trays and froze them in the freezer. Afterwards, I popped the cubes in the food processor, processed well and refroze. Makes a delicious, smooth ice cream.